How to Make It
Preheat oven to 375°F. Loosen skin from chicken breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 6 tablespoons of the butter under loosened skin. Rub remaining 2 tablespoons butter inside of the chicken’s cavity. Season outside and cavity of chicken with salt. Secure legs with kitchen twine, and lift wing tips up and over back; tuck under chicken.
In a large 8-quart clay pot or large Dutch oven, arrange mixed vegetables, scallions, lemongrass, garlic, ginger, Makrut lime leaves, thyme, and lime slices. Place chicken on top of vegetable mixture. Cover and roast in preheated oven 40 minutes.
Remove pot from oven, and increase oven temperature to 400°F (waitfor oven to come up to temperature). Uncover and return chicken to oven; roast at 400°F until chicken is tender and a thermometer inserted in thickest portion of thigh registers165°F, 45 minutes to 1 hour. Remove from oven, transfer chicken to a cutting board, and let rest at least 15 minutes. Remove and discard ginger, lemongrass, lime leaves, and thyme sprigs. Squeeze roasted garlic out of its skins, and return to vegetable mixture. Toss together vegetable mixture with pan drippings and remaining 2 tablespoons butter. Carve chicken, and serve with vegetable mixture.